Refried Beans (Frijoles Refritos)
I grew up on the border of Mexico, so pinto beans and I have a long history together. We make a huge batch of refried beans, eat some and freeze the rest in pint size ball jars. My children LOVE them, and I love that they are good for them. Pinto beans are a naturally very high in antioxidants, vitamins and minerals. The added grass fed butter in this recipe makes them even more nutritious.
Equipment
- instant pot (optional)
- Food Processor
Ingredients
- 6 cups cooked pinto beans
- 4 tbsp butter grass fed
Instructions
- See recipe for Pinto Beans (link below)
- Remove cooked pinto beans from cooking liquid (reserving at least 2 cups). Place beans in the food processor with 1 cup of cooking liquid and process until smooth. If you have a small food processor, you may have to do this in two batches. If they are too thick, gradually add more liquid.
- Heat a large skillet over medium heat on the stovetop. Add butter. Once butter is melted, add beans. Whisk together. Cook over medium-low heat for about 5-10 minutes, stirring frequently. At this point I add about 1 more cup of the reserved cooking liquid to thin the beans to desired consistency.
- Serve immediately or freeze in pint size ball jars.
Notes
Pinto Beans recipe
Refried beans are traditionally made with lard. This recipe calls for grass fed butter. Grass fed butter has many health benefits including being high in omega-3 fatty acids, vitamins, minerals and conjugated linoleic acid. Along with the benefits of the grass fed butter, pinto beans are a very nutritious choice on their own.